By The foodoodle kitchen · Published September 20, 2026
Ratatouille
A classic French dish of stewed vegetables that shines in summer and tastes even better the next day.
Serves 4 · Prep 15 min · Cook 45 min · 1 h total · Medium
VegetarianVeganGluten-freeDairy-freeNut-freeUnder an hourMediumDinnerFrenchWeeknightKid-approvedLeftoversSummer
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Ingredients
- 2 eggplants, diced into cubes
- 2 zucchinis, sliced
- 1 bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups canned diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
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Method
- Heat olive oil in a large pot over medium heat (5 min). 5 min
- Add chopped onion and minced garlic; sauté until soft (5 min). 5 min
- Stir in diced eggplant and bell pepper; cook for 10 min, stirring occasionally. 10 min
- Add sliced zucchini, tomatoes, basil, thyme, salt, and black pepper; mix well. 0 min
- Bring to a simmer; cover and cook for 25 min, stirring occasionally. 25 min
